‘Greencastle Monkfish, just landed’ is the best phone call I can get. I’m only minutes from the pier, and I love racing down to watch the catch coming in and select the best for the day’s menu. I enjoy this recipe, as every time I make it guests love its clean, healthy and light style.
This month’s IHS favourite comes from new student and award-winning chef Brian McDermott. It's from his amazing new book “Brian McDermott’s Donegal Table”, published by The O’Brien Press and available from all good bookshops. Photograph by A Fox in the Kitchen.
You will need
For the kebabs
600 g monkfish tails
1 red pepper
1 yellow pepper
1 red onion
4 wooden skewers
1 lemon, sliced, to serve
Handful of fresh basil leaves, chopped, to serve
For the marinade
2 cloves of garlic, sliced
1 lemon, juice and zest
1 red chilli, thinly sliced
Handful of fresh basil leaves
50 ml rapeseed oil
Freshly ground black pepper
For the couscous
240 g couscous
500 ml boiling water
Handful of fresh basil leaves, chopped
- Cut the monkfish into nugget-size pieces. Cut the pepper into 2.5cm pieces and cut the courgette into large rounds. Cut the onion in half and each half into 3 wedges. Thread the cut vegetables and monkfish onto the skewers.
- Using a pestle and mortar, grind all the marinade ingredients together. Reserve a small amount for serving, then spread the rest over the skewered fish and vegetables.
- Grill or barbecue the kebabs. Cook for approximately 10 minutes, turning occasionally.
- Meanwhile, place the couscous in a bowl and add the boiling water. Stir with a fork and add the chopped basil leaves. Cover tightly with cling film and set aside until all the water has been absorbed, then fluff up with a fork.
- Serve the kebabs with the couscous, a slice of lemon, a sprinkle of freshly chopped basil and the reserved marinade.
Why not try a few fresh prawns on your kebabs as well?